Tropical Carrot Cake
photo by Rita1652
- Ready In:
- 1hr 15mins
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1⁄8 teaspoon allspice
- 1⁄8 teaspoon fresh grated nutmeg
- 1⁄2 cup white sugar
- 1 cup light brown sugar
- 1 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups carrots (shredded)
- 1 cup coconut
- 1 cup pecans (toasted)
- 1 cup crushed pineapple, drained
- 1⁄2 cup raisins
- 2 1⁄2 cups confectioners' sugar
- 2 lbs ricotta cheese
- 1 cup whipped stiff heavy cream
- 1 teaspoon vanilla
- 1⁄2 cup butterscotch chips
- Cake-Preheat oven to 350 degrees.
- Grease a 9x13 pan.
- In a food processor mix first 8 ingredients with metal blade.
- Through feed tube add oil, eggs and vanilla pulsing to mix together.
- Put rest of ingredients into the processor and pulse just to mix inches.
- Do not over mix.
- Pour into cake pan and bake for 45-60 minutes.
- Frosting: Beat ricotta well add sugar and vanilla.
- Gentle fold the chips then the whipped cream.
- Refrigerate for the time it takes to cook and cool the cake, then frost cooled cake.
Questions & Replies
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Appropriately named, indeed. As the cake was baking, the sweet aroma of cooking spices and tropical fruit, filled the house; so reminiscent of happy holidays in the West Indies. Spicy-sweet without offending the palate. And you are right. "This is good enough to skip the frosting." So, I complied. I made two batches of this recipe. One cake was frosted to be loyal to the recipe contest, and one cake was not frosted to be loyal to your "skip the frosting" suggestion. Both cakes are a pleasure to serve. I shall frost the second cake just before going to church on Sunday morning and add it to the treat table during the coffee hour. I shall add this recipe to my assortment of bake-sale and coffee hour goodies contribution. It is a nice treat to replace boring store-bought cookies. Thank you for sharing your talent.